Low-sugar high-fiber ice cream

Abstract

The invention discloses a low-sugar high-fiber ice cream, belongs to the field of milk foods, and relates to a clear type whole butterfat ice cream. Milk and coffee cream are used as main raw materials, sorbitol and lactitol are used as sweet substances for replacing white granulated sugar, polydextrose and inulin are used as added dry materials and are used as sources of dietary fibers, an appropriate quantity of an emulsion stabilizer and an appropriate quantity of sucralose are used as sweetening agents, and the low-sugar high-fiber ice cream is made through technological processes of mixing, homogenizing, sterilizing, ageing, coagulating and hardening. The low-sugar high-fiber ice cream has an appropriate quantity of water soluble dietary fibers, so that the low-sugar high-fiber ice cream can prevent and treat constipation, facilitates proliferation of probiotics in intestinal tracts, facilitates the health of the intestinal tracts, and facilitates blood fat control and body weightcontrol. The low-sugar high-fiber ice cream disclosed by the invention integrates the advantages of being low in sugar and high in dietary fibers, so that the low-sugar high-fiber ice cream is suitable for crowds having pursuit for delicious foods and paying attention to healthy diet at the same time. A healthy milk food is provided for old people needing controlling blood sugar and diabetes patients.

Description

technical field [0001] The invention belongs to the field of cold drinks, in particular to a low-sugar and high-fiber ice cream. Background technique [0002] With the improvement of people's living standards, people not only pay more and more attention to the mouthfeel of non-staple food, but also pay more attention to the nutritional value and health care effect of food. Ice cream is a kind of non-staple food that people like very much in summer. Although the ice cream on the market has various flavors, it is high in fat and sugar, which cannot meet the requirements of nutrition and fat loss. Papaya containing natural enzymes, low-energy winter melon and a variety of natural ingredients are used as the main raw materials to develop a fat-reducing ice cream; however, the present invention still contains 10-15% sucrose, which is not good for the elderly and diabetics who need to control sugar The traditional ice cream contains high fat and high sugar, which is even more unf...

AI Technical Summary

Problems solved by technology

Ice cream is a kind of non-staple food that people like very much in summer. Although the ice cream on the market has various flavors, it is high in fat and sugar, which cannot meet the requirements of nutrition and fat loss. Papaya containing natural enzymes, low-energy winter melon and a variety of natural ingredients are used as the main raw materials to develop a fat-reducing ice cream; however, the present invention still contains 10-15% sucrose, which is not good for the elderly and diabetics who need to control sugar Yes; traditional ice cream contains high fat and sugar, which is even more unfavorable to the elderly and diabetics who need to control sugar

There are also some other fruits added on the basis of traditional ice cream, and ingredients of the same origin as medicine and food can improve the taste. Most of the ice cream has a creamy taste. Adding ingredients with the same origin of medicine and food has too strong a medicinal taste, and the sales volume is affected.

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